Apple-Walnut Galette
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 teaspoons granulated sugar
- Pinch of salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 1 large egg
- 1 cup walnuts
- 1/4 cup plus 1 tablespoon granulated sugar
- 1 large egg
- 3 tablespoons unsalted butter, diced
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 3 Golden Delicious or other firm baking apples (about 1 1/4 pounds)
- 1/4 cup apricot preserves
- Confectioners' sugar, for dusting (optional)
- Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the dough: Pulse the flour, granulated sugar and salt in a food processor until combined.
- Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter.
- Beat the egg with 1 tablespoon ice water in a bowl, then add to the processor and pulse once or twice.
- (Stop before the dough gathers into a ball.)
- Turn out onto a sheet of plastic wrap and pat into a disk.
- Wrap tightly and refrigerate until firm, at least 1 hour.
- Meanwhile, prepare the filling: Toast the walnuts on a baking sheet on the middle oven rack until golden, 7 to 8 minutes; let cool.
- Process the nuts, 1/4 cup granulated sugar, the egg, 1 tablespoon butter, the vanilla and salt in a clean food processor to make a creamy paste.
- Line a flat baking sheet (or an upside-down rimmed one) with parchment paper.
- Roll the dough into a 12-inch round on a floured surface.
- Roll the dough up onto the rolling pin, then unroll onto the parchment.
- Spread the walnut filling over the dough, leaving a 1 1/2-inch border around the edges.
- Chill while you prepare the apples.
- Increase the oven temperature to 400 degrees F. Peel, core and halve the apples, then cut each half into 8 wedges.
- Arrange over the filling in a circular pattern, slightly overlapping.
- Fold the edges of the dough inward, pleating it.
- Sprinkle the apples with the remaining 1 tablespoon granulated sugar and 2 tablespoons butter.
- Bake the galette on the middle oven rack until golden, 40 to 45 minutes.
- (Put a baking sheet on the lower rack to catch any drips.)
- Cool on a rack.
- Whisk 1 tablespoon water and the preserves in a bowl.
- Strain, then brush over the apples.
- Dust with confectioners' sugar, if desired.
- Photographs by Con Poulos
flour, sugar, salt, butter, egg, walnuts, sugar, egg, unsalted butter, vanilla, salt, golden delicious, apricot preserves, confectioners
Taken from www.foodnetwork.com/recipes/food-network-kitchens/apple-walnut-galette-recipe.html (may not work)